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Rich Hungarian Goulash Soup

This soup, similar to one my mother made years ago, is brimming with vegetables.

15 ServingsPrep: 40 min. Cook: 2 hours

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt-free seasoning blend
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups cubed peeled rutabagas
2 cans (28 ounces each) diced tomatoes, undrained
1 large sweet red pepper, chopped
1 cup (8 ounces) fat-free sour cream

Directions

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil.
Remove beef; drain drippings.
Heat remaining oil in the small pan; saute onions and garlic for 8-10
minutes over medium heat or until lightly browned. Add the paprika,
caraway, pepper, cayenne and seasoning blend; cook and stir 1
minute.

2 of 2

Rich Hungarian Goulash Soup (continued)

Directions (continued)

Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring
to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until
vegetables are tender and meat is almost tender.
Add tomatoes and red pepper; return to a boil. Reduce heat; cover and
simmer 30-40 minutes or until meat and vegetables are tender. Serve
with sour cream. Yield: 15 servings.

Nutrition Facts: 1 cup equals 207 calories, 7 g fat (0 saturated fat), 40 mg cholesterol, 376 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.